Anna's Green & Red Casserole

ANNA’S GREEN CASSEROLE

1 (19 oz) can Green Chile enchilada sauce

2 cup cooked, cubed (or shredded) chicken, pork, beef OR ground beef

1 (16 oz) can refried beans, OR 2 cups homemade refried beans

1 cup sour cream

1 (3.8 oz) can sliced black olives, drained

3 cups shredded Mozzarella, Jack OR Cheddar cheese

8 flour tortillas cut in half

Grease the bottom of a 9 x 13 baking dish and pour enough enchilada sauce in to thinly coat the bottom. Put 5 of the ½ pieces of tortillas on sauce, then meat and 1/3 of the cheese, then another layer of tortilla halves (5), then refried beans, sour cream, olives and 1/3 cheese, then the last layer of 5 tortilla pieces. Pour sauce over and top with remaining cheese.

Bake at 375º for 30-45 minutes until bubbly.

ANNA’S RED CASSEROLE

1 1/2 pound ground beef--browned, seasoned to taste and drained
1 can Campbell's tomato soup, undiluted
1 cup salsa
1/2 cup milk
6 flour tortillas (6-8" size) cut into 1" pieces
1 cup shredded cheddar cheese

Mix all together and put in a greased 9 x 13 dish. Bake (covered) at 400◦ for 30-40 minutes. Sprinkle extra cheese on top if desired during last 5 minutes of baking.

I just made this the other night substituting cooked chicken for the beef and mozzarella cheese for the cheddar, and we liked it that way too

Judy & Sandy's Pek A Boo Wraps

They said that they were soooo good!

Pek- A- Boo Wraps

1/2	cup uncooked brown rice
2	teaspoons dark sesame oil
4	green onions, sliced
1/4	lb snow peas, trimmed
1	cup finely shredded cabbage
1	cup shredded carrot
2	tablespoons unseasoned rice vinegar
2	teaspoons grated gingerroot
6	whole wheat tortillas (10- to 12-inch diameter)
6	tablespoons hoisin sauce
2	cup shredded cooked chicken breast
1.	Cook rice according to package directions; set aside.
2.	Meanwhile, in medium nonstick skillet, heat oil over medium-high heat. Add green onions; cook and stir 1 minute or until wilted. Stir green onions into cooked rice.
3.	Fill 2-quart saucepan half full of water; heat to boiling. Add snow peas and cook 30 seconds. Drain and rinse with cold water until cool. Pat dry and cut lengthwise into thin strips. In medium bowl, stir together snow peas, cabbage, carrot, rice vinegar and gingerroot.
4.	To assemble wraps, lay tortillas on work surface. Spread each with 1 tablespoon hoisin sauce. Place one-sixth of the chicken in a strip along the bottom of each tortilla, 1 inch from edge. Divide rice and vegetable mixtures evenly over chicken. Fold over bottom edge of each tortilla to cover filling. Fold sides in and continue to roll up tightly, burrito style. Cut each in half crosswise with a serrated knife to serve.
Prep Time:30 min
Start to Finish:1 hr 5 min
makes:6 servings

NANCY'S LUNCHEON MARCH 4 2009

Hi....I am Nancy and I am resting my feet
for a minute, it sure feels good. Wheew!



Nancy and sister Pat



The luncheon was so good!



Family secret noodle recipe, maybe I can
get her to share?????

Nancy's Luncheon

Nancy’s Famous Chicken Picatta

Ingredients:

6 boneless, skinless chicken breast halves

2 tablespoons butter

¼ cup olive oil

Flour for coating chicken and

Salt and pepper to taste

4 garlic cloves, finely chopped

1 pound mushrooms, cleaned and chopped

1 ½ cups white wine

½ cup capers, rinsed

Juice of 1 lemon, or to taste

1 cup fresh parsley, chopped

2 teaspoons dried oregano

Instructions:

Cut each chicken breast into

Quarters and place in a Ziploc

bag and seal. Using a meat mallet,

Gently pound the chicken pieces

on each side.

Melt butter with olive oil in a

large skillet. Heat over medium to

medium-high heat. Coat each

piece of chicken with flour,

salt and pepper and place in the

pan. Lightly brown each side of

the chicken. Add garlic and mushrooms

and stir all ingredients to combine.

add wine and cook 1 minute.

reduce heat to simmer. After 5

minutes, add capers, lemon juice,

almost all the parsley (reserve

some for garnish) and oregano.

Cover pan and simmer on low

heat for 25 minutes.

Garnish with reserved parsley and serve

over linguine.

This serves 6 people.

Getting it together



The lunch was so good!

Nancy's Garden

NANCY’S GREEN PEAS

Picked from her garden last year

And she froze them to our delight

for this March luncheon.

Beautiful flowers from her yard in
a vase that Linda gave her on Nancy's
surprise birthday party.



Nancy gave each of us a cute little candle dish



This is me the Joycie...it is a summer
pic, I didn't take one of myself at Nancy's so
thought hey I would just throw this one me in here.

Nancy's Luncheon Guest

Nancy's famous candied walnuts & salad

Nancy’s Sugared Walnuts

1 and ½ cup granulated sugar

¼ cup honey or light corn syrup

½ cup water

3 cups walnut halves

1 teaspoon vanilla

Optional ½ teaspoon cinnamon

Boil to soft ball stage using candy thermometer. At this point add

1 teaspoon vanilla and 3 cups walnut halves. Stir until mixture starts to turn white and

Coat the nuts. Turn out onto waxed paper and separate with two forks and allow

to cool. Store the sugared walnut’s in an airtight container like a quart jar or Tupperware etc, as the candy will dry out



The Enlish Walnuts grown on her property!
She also makes the best candied figs!

Red Bluff Ranch Sunset Salad

1- 3oz package each, lemon, raspberry

and cherry Jell-O

1-16oz can beets, julienned

1-16 to 20oz can crushed pineapple

½ cup sweet pickle juice

Drain beets and pineapple and save juice.

Mix with pickle juice and add enough water

to make 5 and ¾ cups liquid. Heat and

dissolve Jell-O liquid.

Pour into a 9x13” pan. After Jell-O is firm,

Spread with the topping.

1 cup mayonnaise

1 tablespoon minced green onions, celery, and parsley.

Nanyc's Dessert...YES!

Now this is GOOD!

NANCY’S CRÈME ANGLAISE

1 vanilla pod

2 cups milk

3 tablespoons superfine sugar

4 egg yolks

Split the vanilla pod and place in a saucepan

with the milk. Bring slowly to a boil.

Remove from the heat, then cover and

infuse for 10 minutes before removing

the pod.

Beat together the sugar and egg yolks

until it is thick, light and creamy.

Slowly pour the warm milk into

the egg mixture, stirring constantly.

Transfer to the top of a double boiler

or place the bowl over a saucepan of hot

water. Stir constantly over low heat for

10 minutes or until the mixture coats the

back of the spoon. Remove from the heat

Immediately as curdling will occur if the

Custard is allowed to simmer.

Strain the custard into a pitcher if serving hot

Or, if serving cold, strain into a bowl and

Cover the surface with plastic wrap.

SARA GARCIA’S APPLE BARS

2 cups flour

½ cup sugar

½ teaspoon baking powder

½ teaspoon salt

1 cup butter, cut into the above ingredients.

2 beaten egg yolks, added to the above.

Divide in half and press ½ into 15x10x1” pan

Mix the below and put on top of crust

4 cups apples sliced

¾ cup sugar

¼ cup flour

1 teaspoon sugar

Crumble remaining crust on top. Brush

With one slightly beaten egg white. Bake

at 325 degrees for 40 minutes. Cool.

Drizzle with thin powdered sugar icing.

Cut into bars. YUMMY!